Tropical Kale Smoothie

This tropical kale smoothie, or “tropi-kale” smoothie is full of fruits like pineapple and banana and packed with lots of healthy kale, protein and fiber. It’s easy to make and full of flavor!

a kale smoothie in a glass topped with chia seeds and banana

Why You’ll Love this Kale Smoothie

Smoothies are a great way to pack so many fruits and veggies into your diet, without having to eat 4 big salads a day. This recipes specifically was designed for extra servings of fruit and veggies!

The kale in this smoothie is full of vitamin A, vitamin K, and vitamin C. Kale is among the most nutrient-dense foods on the planet! And let’s not forget all the nutrients from the fruits and the protein and fiber from the milk.

Ingredients You Need

Here are the simple ingredients for this avocado and kale smoothie. Skip to the recipe card for exact measurements.

Frozen Fruit: banana, mango or pineapple.
Fresh kale: any variety works. Wash and dry them well then rip the leaves off the stems. You can also follow these for freezing kale.
Frozen veggies: add frozen cauliflower to every smoothie to help with the thick texture and sneak in extra nutrients while you’re at it.
Protein powder: adding your favorite protein to keep you full longer. My favorite is Be Well By Kelly Vanilla Protein.
Dairy free milk: opt for a nut milk like almond or cashew.
Nut butter: healthy fats keep you full longer. I love almond butter or cashew butter for more mild flavor.

Smoothie Mix-Ins

Fiber: most people don’t get enough fiber in a day, so we love adding it to smoothies any chance we can. My favorite fibers for smoothies are chia seeds, avocado or Acacia powder.
Ginger: fresh ginger adds a punch of flavor and is an anti-inflammatory ingredient.
Adaptogenic herbs: calm the nervous system with Ashwaghanda or Maca.
Hormone and gut healing: any supplements you take regularly that blend well are great options.

Expert Tip for Green Smoothies

My fool proof tip for the creamiest green smoothies is to blend the milk and greens together first before adding in any other ingredients. Breaking down the greens ensures there aren’t any chunks of kale or spinach in your smoothies.

How to Make a Kale Smoothie

Here are the simple steps, with photos, to make this kale pinapple smoothie. Jump to the recipe card for full instructions.

Blend kale and milk: Blend the nut milk and kale on high speed to break it down completely. It should resemble a green milk texture.
Blend the rest: Add the rest of the ingredients and blend on high until smooth and creamy. Add more nut milk as needed to reach your desired consistency.

kale and almond milk blended in a vitamix — blend the kale and nut milk

kale smoothie ingredients in a blender — blend the kale and nut milk

Recipe FAQs

What fruit is good with kale?

My favorite things to put in a kale smoothie are fruits that help balance the kale flavor. Because of that, I love adding pineapple and mango. It kind of masks the kale flavor and brightens up the flavor.

Is spinach or kale better for smoothies?

Both kale and spinach are full of nutrients so you can’t really go wrong! Kale has almost twice as much vitamin C as spinach, white spinach provides more folate and Vitamin A. Both are great for heart health too!
I like kale better in this spinach because it pairs really well with the tropical fruit like mango and pineapple.

Is it ok to put raw kale in a smoothie?

It’s absolutely okay to put raw kale into a smoothie! In fact, it’s great for you. Just make sure you wash your kale thoroughly and dap it dry.

Can you use kale stems in smoothies?

I don’t recommend putting the kale stems in smoothies. Once you wash and dry your kale, just quickly pull the leaves off the stem and discard the stems. You can roughly chop the kale leaves or just stick them right in the blender.

How to Prep

Meal prep this kale smoothie for the entire week in just a few minutes! Grab 5 plastic bags or stashr bags and fill each one with the banana, mango, pineapple and kale and seal them closed. Pour the prepared ingredients into the blender and add milk and and blend!

You can also make the smoothie from start to finish and freeze it in an ice cube tray. Just add the cubes to the blender with more milk and blend!

creamy tropical kale smoothie overflowing out of a glass

More Smoothie Recipes

Feels like Breakfast on the Beach!

Thick and delicious with tons of coconut flavor
Takes 5 minutes to make
Easy to customize with your favorite toppings
Full of healthy fats
Add protein powder for a complete breakfast
Sweet tropical flavors

Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!

spoon dipped into a coconut smoothie bowl topped with kiwi, banana, and mango slices

Why You’ll Love This Smoothie Bowl

Thick enough to scoop with a spoon. Not a drink.
5 minutes from freezer to bowl.
One blender, no extra dishes.
Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
Pre-portion the fruit ahead so weekday mornings are zero decisions.

Ingredients You’ll Need

coconut smoothie ingredients laid out on a counter

Frozen banana. One whole. Banana is the texture anchor; don’t skip.
Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
Frozen mango. ½ cup. Same rule.
Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.

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How to Make a Coconut Smoothie Bowl

Vanilla protein powder and frozen fruit in a blender

Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.

coconut smoothie ingredients combined in a blender

Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.

Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.

How to Get the Texture Right

The whole thing comes down to ratio: 2 parts frozen fruit to 1 part liquid, give or take. If your bowl is:

Not sweet enough (off-season fruit can taste flat): add half a frozen banana or a small drizzle of honey or maple syrup.nt

Too thin to scoop: add a few more chunks of frozen fruit and blend again.

Too thick to blend: add coconut milk one tablespoon at a time. Not all at once.

Stalling the blender: scrape down the sides, tamp the fruit down toward the blades, or pulse instead of run.

Coconut Smoothie Bowl Toppings

The toppings are where you make it yours. A few that work:

Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
Granola: crunch. Use one with chunky clusters.
Shredded coconut or coconut flakes: doubles down on the coconut.
Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.

Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.

FAQS

Why is my smoothie bowl too thin?

Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.

Why won’t my blender blend it?

Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.

Can I make this without protein powder?

Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.

Is this smoothie bowl dairy-free and vegan?

Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.

Can I prep this ahead?

Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.

How do I store leftovers?

Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.

coconut smoothie bowl with toppings on a counter next to a peeled banana and bowl of toasted coconut

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4.34 from 24 votes

Coconut Smoothie Bowl

Prep: 5

Cook: 0

Total: 5

Thick, scoopable, and the closest thing to breakfast on the beach you can pull off in five minutes. Frozen pineapple, mango, and banana blended with full-fat coconut milk and a splash of coconut extract. Add a scoop of vanilla protein powder if you want a full breakfast. The whole thing takes one blender and four ingredients you already have if you keep frozen fruit in the freezer.

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Molly Thompson

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Molly Thompson

Servings: smoothie bowl

Ingredients

▢ 1 frozen banana
▢ 3/4 cup frozen pineapple
▢ 1/2 cup frozen mango
▢ 1/3 cup full fat coconut milk shaken
▢ 1/4 teaspoon coconut extract optional
▢ 1 scoop (25g) vanilla protein powder optional
▢ Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut

Instructions

Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.
1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
Pour into a bowl and top with your favorite toppings
Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut

Last step! If you make this, please leave a review letting us know how it was!

Notes

Protein. My absolute favorite protein is Be Well By Kelly protein powder because of the quality of ingredients. It only has 3 ingredients and not added sugars.

Tips for Thick Smoothie Bowls

Use frozen fruit as the base.
Start with less liquid and add more as needed to get the desired texture.
Use a high-speed blender for best results.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Tips for Thick Smoothie Bowls

Use frozen fruit as the base.
Start with less liquid and add more as needed.
Use a high-speed blender for best results.

Prep and Storage Tips

Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.

Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.

Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.

coconut smoothie bowl with all of the toppings and a spoon dipped into it

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4.78 from 9 votes